-
60
minPrep Time -
45
minCook Time -
105
minReady in -
perYield -
420
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:Wheat
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan B’stilla Bil Khodra reimagines the classic Moroccan pie, traditionally filled with pigeon meat, into a lavish feast of vegetables and spices, wrapped in a crispy phyllo pastry crust. The filling combines a rich palette of flavors, featuring butternut squash, chickpeas, spinach, and aromatic spices such as cumin, cinnamon, and coriander, creating a symphony of taste that captures the essence of Moroccan cuisine with a plant-based twist. Served during special occasions or as a sumptuous weekend dinner, this dish is not only a testament to the versatility of vegan cooking but also a celebration of cultural fusion and culinary creativity. Each bite of this Vegan B’stilla offers a crisp exterior followed by a succulent, spiced interior, making it a memorable experience.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup butternut squash, cubed
- 1 cup cooked chickpeas
- 2 cups spinach, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
Steps:
- 1. Preheat the oven to 375°F (190°C).
- 2. In a large pan, heat the olive oil and sauté the onion and garlic until soft.
- 3. Add the butternut squash and cook until just tender.
- 4. Stir in the chickpeas, spinach, cumin, cinnamon, coriander, salt, and pepper, and cook for an additional 5 minutes.
- 5. Off the heat, stir in the parsley and cilantro.
- 7. Place the vegetable filling in the center and sprinkle with almond slices.
- 8. Fold the phyllo sheets over the filling, forming a parcel.
- 9. Place the parcel seam-side down on a baking sheet.
- 10. Bake for 25-30 minutes, until golden and crisp.
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